Oil-free sun-dried lemons cured with sugar, salt, and black cardamom.
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Wash the lemons thoroughly and pat them completely dry with a clean towel; any moisture will cause the pickle to spoil.
Cut each lemon into 8 equal wedges and remove all visible seeds to prevent bitterness.
In a large glass or ceramic bowl, toss the lemon pieces with the rock salt and black salt until evenly coated.
Transfer the salted lemons into a sterilized, airtight glass jar and place it in direct sunlight for 10-12 days.
Shake the jar once daily; the lemon skins should become soft and change from bright yellow to a pale brown translucent color.
Once the skins are soft, add the sugar, crushed black cardamom, chili powder, cumin, and black pepper to the jar.
Place the jar back in the sun for another 5-7 days until the sugar dissolves completely and forms a thick, syrupy consistency.
Store the finished pickle in a cool, dry place; it will continue to darken and develop deeper flavor as it ages.
